Coconut Carrot Cake Recipe

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Coconut Carrot Cake

Opal Jackson-Cakmak


a coconut cake with ‘a different twist’

★★★★★ 1 vote


see ingredients below


12 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon salt
2 cups firmly packed light brown sugar
1 1/2 cups vegetable oil
4 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup chopped pecans or walnuts
1 cup grated coconut (fresh or frozen)
1/2 cup grated carrots

Preheat the oven to 350 degrees [F]. Grease and flour a 12-cup tube
pan. Sift together the flour, baking powder, cinnamon, and salt.
Set aside.
In a large mixing bowl, combine the sugar, oil, and beaten eggs and mix
well. Add the dry ingredients and mix just until blended. Add the vanilla extract. Fold in nuts, coconut, and carrots.
Pour the batter into the prepared pan. Bake for 1 hour, or until a cake
tester inserted in the middle of the cake comes out clean. Cool the cake
in the pan.

About this Recipe